Lemon Pistachio Muffins

Lemon pistachio muffins are moist muffins packed with big flavour! This easy muffin recipe is one you’ll want to make all summer long. The mild flavour and crunch of pistachios is the perfect compliment to the tangy lemon flavour and the sweet lemony glaze.

Looking for more lemon-flavoured recipes? Make some Lemon Garlic Roasted Asparagus or a pitcher of delicious Healthy Pomegranate Lemonade!

NEVER MISS A POST! FOLLOW ME ON:

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

How to Make Lemon Pistachio Muffins

To make these delicious pistachio muffins, you’ll need:

For the muffins:

2 1/2 cups all purpose flour
1 cup white sugar
1 tbsp baking powder
1 tsp salt
zest of 2 lemons
1/2 cup roughly chopped raw pistachios
2 eggs
1 cup milk (I often use low fat coconut milk or soy milk in this recipe to make it dairy-free)
2 tbsp lemon juice
1/2 cup vegetable oil

For the glaze:

1 cup powdered sugar
2 tbsp + 1 tsp lemon juice
1/4 cup finely chopped pistachios

To make:

Preheat your oven to 375 degrees Fahrenheit.

Add the flour, sugar, baking powder, and salt to a large bowl and combine them with a wire whisk.

Zest the two lemons over the bowl of the dry ingredients using a citrus zester (this is the one I use. It’s awesome and very inexpensive).

Add the roughly chopped pistachios. It’s okay if there are some large pieces, some small pieces and even some whole pieces.

Whisk these into the dry ingredients.

In a separate bowl combine the eggs, milk, lemon juice and oil and whisk them together with a fork. Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula. Be careful not to over mix! Stop combining as soon as you see the flour disappear.

Divide the thick batter evenly between 18 muffin cups lined with paper liners.

Bake the lemon pistachio muffins at 375 degrees Fahrenheit for about 19-22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.

While the lemon pistachio muffins are cooling, prepare the glaze by adding the powdered sugar and lemon juice to a small bowl and whisking until smooth.

When the muffins are completely cool, drizzle a small amount of the glaze over each muffin, sprinkle some chopped pistachios over the top, and serve!

I hope you enjoy this lemon pistachio muffins recipe!

Let me know in the comments below, what’s your favourite summer muffin flavour?

Lemon Pistachio Muffins

Lemon pistachio muffins are moist muffins packed with big flavour! This easy muffin recipe is one you'll want to make all summer long.

Print Pin Rate

Course: Brunch, Dessert, Snack

Cuisine: American

Keyword: easy muffin recipe, lemon pistachio muffins, summer desserts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 18 muffins

1x2x3x

Calories: 230kcal

Author: Chrissie (thebusybaker.ca)

Ingredients

For the muffins:

• 2 1/2 cups all purpose flour
• 1 cup white sugar
• 1 tbsp baking powder
• 1 tsp salt
• 2 large lemons zested
• 1/2 cup roughly chopped raw pistachios
• 2 eggs
• 1 cup milk I often use low fat coconut milk or soy milk in this recipe to make it dairy-free
• 2 tbsp lemon juice
• 1/2 cup vegetable oil

For the glaze:

• 1 cup powdered sugar
• 7 tsp lemon juice (2 Tablespoons + 1 teaspoon)
• 1/4 cup finely chopped pistachios

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Add the flour, sugar, baking powder, and salt to a large bowl and combine them with a wire whisk.
• Zest the two lemons over the bowl of the dry ingredients using a lemon zester, then add the roughly chopped pistachios and whisk the mixture into the bowl with the other dry ingredients.
• In a separate bowl, combine the eggs, milk, lemon juice and oil and whisk them together with a fork. Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula. Be careful not to over mix! Stop combining as soon as you see the flour disappear.
• Divide the thick batter evenly between 18 muffin cups lined with paper liners. Bake the muffins at 375 degrees Fahrenheit for 19-22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.
• While the lemon pistachio muffins are cooling, prepare the glaze by adding the powdered sugar and lemon juice to a small bowl and whisking until smooth.
• When the muffins are completely cool, drizzle a small amount of the glaze over each muffin, sprinkle some chopped pistachios over the top, and serve!

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 185mg | Fiber: 1g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg

Tried this recipe?Mention @busybakerblog or tag #busybaker!

*This post may contain affiliate links. If you follow an affiliate link and go on to purchase that product, I will be paid a small commission at no additional cost to you. Please be assured that I’ll only advertise products or services that I use and believe to be worthy of my endorsement.